Method

• Preheat the oven to 180°c
• Spread the hazelnuts on a cookie sheet and bake 10-15 minutes until fragrant and toasted
• Remove the nuts to a tea towel to cool
• When cool, rub together gently but vigorously in the towel to remove the bitter skins
• Roughly crush or chop and set aside Meanwhile, mince or grate the onions
• Chop the parsley
• Pour the oil and vinegar together in a small bowl and add the onions to mellow
• Place the cauliflower florets in a food processor and pulse until they resemble rice grains
• Scrape with a silicone spatula into a serving bowl
• Repeat the process with the broccoli and add to the cauliflower
• Stir to thoroughly blend the riced broccoli and cauliflower
• You can cook in either microwave or pan: Microwave instructions: Cover the bowl (microwavable) with cling film and microwave for 3 - 3 1/3 minutes
• Remove cling film and stir
• Pan instructions: Place a medium pan over medium heat
• When hot, add enough oil to swirl and coat the bottom of the pan
• Add the broccoli mixture and stir
• Let cook for 30 seconds and stir again
• Let cook for another 30 - 60 seconds
• Remove from heat and let cool
• Add the chopped parsley and hazelnuts to the riced broccoli and mix
• Add the lemon zest, oil and vinegar, stir to thoroughly coat the ingredients and taste
• Season with cheese, salt and pepper, adjusting to your liking
• Serve immediately